Penelitian ini bertujuan untuk mengetahui pengendalian kualitas produk ikan kering pepija dengan metode six sigma pada ikan kering pepija di UMKM Hj Erniati Jaya Juata Laut Kota Tarakan. Penelitian ini menggunakan metode deskriptif dengan pendekatan kuantitatif. Dalam penelitian ini sampel diperoleh sebanyak 9.000 gram ikan kering pepija yang diambil selama 8 kali produksi dan diambil menggunakan metode six sigma yang terdiri dari lembar pengecekan (check sheet), diagram alur, diagram pareto, peta kendali dan diagram sebab akibat. Hasil dari penelitian ini menemukan bahwa terdapat empat jenis kecacatan terdiri dari berubah warna, retak / hancur, daging tipis dan berjamur dengan persentase berubah warna 47.45%, retak / hancur 21.34%, daging tipis 28.27% dan jenis cacat terakhir berjamur 2.95%. Faktor yang mempengaruhi produk cacat terdiri dari faktor lingkungan (cuaca), manusia dan material. Berdasarkan peta kendali diketahui bahwa proporsi permasalahan cacat produk pada ikan kering pepija UMKM Hj Erniati Jaya masih sangat tinggi sekitar 46%. Dapat diketahui dari hasil penelitian ini rata-rata nilai DPO diperoleh 0.21 dan rata-rata nilai DPMO diperoleh 212.222.


Kata Kunci: Pengendalian Kualitas, Six Sigma, Ikan Kering Pepija.

This study aimed to determine the quality control of pepija dried fish products using Six Sigma methods on pepija dried fish at MSME Hj Erniati Jaya Juata Laut Tarakan City. This study uses a descriptive method with a quantitative approach. The samples were obtained as many as 9.000 grams of pepija dried fish taken during 8 production times and taken using the Six Sigma methods consisting of a check sheet, flow diagrams, pareto diagrams, control charts, and cause and effect diagrams. The research result showed that there were four types of defects consisting of discolored, cracked / crushed, thin and moldy flesh with a percentage of discolored 47.45%, cracked / crushed 21.34%, thin flesh 28.27% and the last type of defect was moldy 2.95%. The factors that influence defective products consist of environmental (weather), human and material factors. Based on the control chart, it is known that the proportion of product defect problems in pepija dried fish MSME Hj Erniati Jaya is still very high at around 46%. It can be seen from the research result that the average DPO value obtaind was 0.21 and the average DPMO value obtained was 212.222. Keywords: Quality Control, Six Sigma, Pepija Dried Fish.